CHEESY MINI CORN MUFFINS

1/4 cup plain nonfat yogurt
1/4 cup vegetable oil
1 egg
6 tablespoon sugar
1 can (8.5 oz) cream style corn
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup all-purpose flour
1 cups yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt

Preheat oven to 325 degrees F. Lightly spray 28 mini muffin cups.

Mix yogurt and oil in a mixing bowl. Add eggs, sugar and mix. Add corn, cheese, flour, cornmeal, baking powder and salt. Mix until all ingredients are moistened. Fill each prepared muffin cup with about 1 tablespoon of mixture.

Bake for 13 to 15 minutes at 325 degrees F or until toothpick comes out clean. Remove from pans.

Source: American Dairy Association